Naotoshi Matsudomi - Concepedia

Author

Naotoshi Matsudomi

Also Known As

N Matsudomi, N. MATSUDOMI, N. Matsudomi, NAOTOSHI MATSUDOMI, Naotoshi MATSUDOMI, Naotoshi Matsudomi, Naotoshi. Matsudomi

103

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

Yamaguchi University Kansai Paint (Japan)Keio University

About

Naotoshi Matsudomi is an author at Yamaguchi University specializing in biochemistry, biomolecular engineering, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	25	1.3K
2	Medicine	16	22	1K
3	Natural Sciences	16	23	845
4	Health Sciences	15	17	749
5	Public Health	1	1	33

Naotoshi Matsudomi

Publications

2.5K

Citations

H-Index

Page 1

	Year	Citations
Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagents Naotoshi Matsudomi, D. Rector, J.E. Kinsella Food Chemistry BiochemistryAnimal ScienceNatural SciencesBioanalysisGlycobiology	1991	127
Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein Elfadıl E. Babiker, Hiroyuki Azakami, Naotoshi Matsudomi, Journal of Agricultural and Food Chemistry Food AllergySoy ProteinPolysaccharide ConjugationGlycobiologyAllergen	1998	123
Determination of Foaming Properties of Proteins by Conductivity Measurements Akio Kato, ATSUNOBU TAKAHASHI, Naotoshi Matsudomi, Journal of Food Science EngineeringFoaming PropertiesFunctional PropertyConductivity MeasurementsFood Biophysics	1983	120
Functional Casein-Poly saccharide Conjugates Prepared by Controlled Dry Heating Akio Kato, Ryusuke Mifuru, Naotoshi Matsudomi, Bioscience Biotechnology and Biochemistry Food ChemistryFood ColloidSteady StateEngineeringFunctional Property	1992	112
Determination of protein hydrophobicity using sodium dodecyl sulfate binding method Akio Kato, T. MATSUDA, Naotoshi Matsudomi, Journal of Agricultural and Food Chemistry Proteinlipid InteractionAltmetric Attention ScoreProtein Phase SeparationProtein RefoldingProtein Purification	1984	98
Changes in the emulsifying and foaming properties of proteins during heat denaturation. Akio Kato, Yukiko Osako, Naotoshi Matsudomi, Agricultural and Biological Chemistry Food ColloidEngineeringFood BiophysicsProtein Phase SeparationProtein Refolding	1983	98
Changes in the Emulsifying and Foaming Properties of Proteins during Heat Denaturation Akio Kato, Yukiko Osako, Naotoshi Matsudomi, Agricultural and Biological Chemistry Food ColloidEngineeringFoaming PropertiesFood BiophysicsProtein Refolding	1983	84
Improvement of Gel Properties of Dried Egg White by Modification with Galactomannan through the Maillard Reaction Naotoshi Matsudomi, Kaori Nakano, Akiko Soma, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisThermal ProcessingMaillard ReactionFood Chemistry	2002	82
Conformational changes and functional properties of acid-modified soy protein. Naotoshi Matsudomi, Tetsuyuki Sasaki, Akio Kato, Agricultural and Biological Chemistry Food ChemistryProtein ChemistryEngineeringAcidmodified Soy ProteinBiochemistry	1985	81
Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment Elfadıl E. Babiker, Nao Fujisawa, Naotoshi Matsudomi, Journal of Agricultural and Food Chemistry Functional PropertiesEngineeringMicrobial Transglutaminase TreatmentPolysaccharideCeliac Disease	1996	80

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